Yield: 6

Turkey Bacon and Egg Breakfast Cups

turkey bacon and egg breakfast cups

Turkey Bacon and Egg Breakfast Cups make the perfect start to busy mornings

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 18 - 24 pieces turkey bacon
  • 6 pieces sandwich bread
  • 12 eggs
  • 2 tbsp chopped chives
  • 2 tbsp grated cheese
  • Salt and pepper to taste

Instructions

    1. Preheat oven to 350F
    (180C).

    2.   Spray the bottoms and sides of 12-cup muffin tin with cooking spray.

    3.   Line each muffin cup with 1 1/2-2 pieces of turkey bacon.  Overlap
    the pieces to create a cup.

    4.   Using a 3-inch cookie cutter, stamp out 12 rounds of sandwich bread.
     Place in the bottom of each muffin cup.

    5.   Top each muffin cup with one egg.  Season with salt and pepper to
    taste.

    6.   Bake for 20-25 minutes or until egg whites are set.

    7.   Top each egg cup with a pinch of cheese and chives.  Let cool for 5
    minutes before running a knife along the inside of the cups to loosen the edges.
     Remove from tins.

    8.   Serve immediately.  





Notes

You can make these Turkey Bacon and Egg Breakfast Cups and keep them in the fridge for up to 5 days.  Re-heat gently in the microwave in 30-second increments until warmed through for a quick weekday breakfast.  





Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 344Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 424mgSodium: 994mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 25g